Знаеш што е штета уствари? што докторите не се стручни да зборат за суплементација, за исрана и нутриционизам а сепак го прават тоа. На доктор идеш за поставување дијагноза, за акутни состојби и слично - а совети за суплементи поготово за напредни форми не.
Можеби би имал право се генерички витамини и минерали во инфериорни форми, но одамна веќе има милион докази за тоа дали нешто работи или не, слободно може Докиќ да отвори пубмед, и да напише на пример магнезиум, и да ужива во брдото на информации кои се достапни и напревени од истите институти кои ја имаат докажано ефикасноста на медикаменитте, така да не е фер да биде лицемерен, и да живее во 60-те.
П.С. Неговата стручност во својата бранша, нема допирна точка со ова.
Во видеото ги имаш сите докази и наука, ако не го примети тоа време е да си најдеш ново хоби. Моите деца без око да ми трепне ќе ги ранам со соја, се е подобро од животински протеини. Да беше асално информиран како што мислиш а не си, ќе знаеше дека млекото е далеку далеку полошо за хормони од сојата - ама кој колку може што би рекол Цацко, уствари не е кој колку може - ти конзумираш млеко па мора да си направиш одбрамбен механизам дека млекото е добро и здраво, да си се потапкаш по рамо....да не знае човек дали да се смее или да те сожалува. На крај на приказната, ако треба ќе се ферментира и сојата бе, демек тоа е тешко нешто?
П.С. Немој мене да ме коментираш, повели демантирај ги сознанијата од студиите, прати им мејл на научните кои ги правеле и докажи им дека грешат, видеото и студијата НЕ Е направена од мене, јас не споделувам мои мислења, ти го праиш тоа, а мислењата у науката се важни колку една голема 0, можеш да си ги задржиш за себе.
Соја бизнисот вреди милијарди $. Сакаш да кажеш твоите научни студии ни под разно немаат чепнато од тие милијарди
Од каде ми е се ова познато хммм а да беее истата таа наука која презентираше студии од научници за производи кои се добри за човечкото здравје : шеќер, сол (не таа необработената), брашно, тутун, комерцијални лекови итн итн
Те молам машките деца/внуци што ќе ги храниш со Соја,гледај така почесто да им даваш и кога ќе наполнат 15 години прати ни слика од торзото само
Could soy come to the rescue? Lewis J. Smith MD, of the Department of Medicine at Northwestern University, and colleagues hoped so. They thought the soy estrogens known as isoflavones would help adolescent and adult patients suffering from poorly controlled asthma because asthma rates are lower in Asia where they assumed that people consume massive amounts of soy. (In fact, in most of Asia, soy is consumed in small quantities as a condiment in the diet and not as a staple food.) The researchers were also inspired by
in vitro studies that showed soy genistein can reduce eosinophil inflammation, an important factor in asthma. As quoted in
Science Daily, Dr. Smith said, “There was enough epidemiological and biological evidence data to support looking at this association.”
Smith and his team carried out the
randomized, double-blind, placebo-controlled (ти на ова многу се палиш) clinical trial between May 2010 and August 2012 at nineteen adult and pediatric pulmonary and allergy centers in the American Lung Association Asthma Clinical Research Center’s network. They randomly assigned one hundred ninety-three patients to receive a soy isoflavone supplement containing 100 mg of total isoflavones and one hundred ninety-three patients to receive a placebo, and did blood tests to prove the subjects actually took the soy supplement. The patients were all older than twelve years, non smokers, non soy eaters and regularly taking asthma medications (either inhaled corticosteroids or a leukotriene modifier).
After twenty-four weeks, the soy isoflavone-taking subjects and the placebo-taking controls showed no significant differences in forced expiratory volume or symptoms as measured by the Asthma Control Test Score, Marks Asthma Quality of Life Score, number of episodes of poor asthma control or other measures of systemic inflammation. This occurred even though the soy isoflavones were so well absorbed that blood levels of the isolflavone genistein rose from 4.76 ng/mL to 37.67 ng/mL over the course of the study. The researchers had thought these high levels would surely inhibit airway inflammation, but they did not.
As typically happens when soy fails to shine, the researchers trotted out the usual excuses about how soy should work and would work if they could only determine the right dose, stage of the life cycle or other factor. In this case, no one seemed to be knocking the study itself, which even the soy industry seems to concede was well-designed. That said, the great white hope remains that soy isoflavones can—and will—control asthma if begun early in childhood rather than waiting until adolescence or later.
Ова за другите да прочитаат НЕ за тебе, ти си полн со его, не допира до тебе:
Only Fermented Soy Products Are Safe
To summarize, traditional fermented soy products such as miso, natto and tempeh-which are usually made with organically grown soybeans-have a long history of use that is generally beneficial when combined with other elements of the Oriental diet including rice, sea foods, fish broth, organ meats and fermented vegetables. The value of precipitated soybean products is problematical, especially when they form the major source of protein in the diet. Modern soy products including soy milks and ersatz meat and dairy products made from soy protein isolate and textured vegetable protein are new to the diet and pose a number of serious problems.
Soy Protein Is Not Complete
While fermented soy products contain protein, vitamins, anti-carcinogenic substances and important fatty acids, they can under no circumstances be called nutritionally complete. Like all pulses, the soybean lacks vital sulfur-containing amino acids cystine and methionine. These are usually supplied by rice and other grains in areas where the soybean is traditionally consumed. Soy should never be considered as a substitute for animal products like meat or milk. Claims that fermented soy products like tempeh can be relied on as a source of vitamin B12, necessary for healthy blood and nervous system, have not been supported by scientific research.27 Finally, soybeans do not supply all-important fat soluble vitamins D and preformed A (retinol) which act as catalysts for the proper absorption and utilization of all minerals and water soluble vitamins in the diet. These “fat soluble activators” are found only in certain animal foods such as organ meats, butter, eggs, fish and shellfish. Carotenes from plant foods and exposure to sunlight are not sufficient to supply the body’s requirements for vitamins A and D.28 Soy products often replace animal products in third world countries where intake of B12and fat soluble A and D are already low. Soy products actually increase requirements for vitamins B12 and D.29
Are soy products easy to digest, as claimed? Fermented soy products probably are; but unfermented products with their cargo of phytates, enzyme inhibitors, rancid fatty acids and altered proteins most certainly are not. Pet food manufacturers promote soy free dog and cat food as “highly digestible”.
Confused About Soy?–Soy Dangers Summarized
- High levels of phytic acid in soy reduce assimilation of calcium, magnesium, copper, iron and zinc. Phytic acid in soy is not neutralized by ordinary preparation methods such as soaking, sprouting and long, slow cooking. High phytate diets have caused growth problems in children.
- Trypsin inhibitors in soy interfere with protein digestion and may cause pancreatic disorders. In test animals soy containing trypsin inhibitors caused stunted growth.
- Soy phytoestrogens disrupt endocrine function and have the potential to cause infertility and to promote breast cancer in adult women.
- Soy phytoestrogens are potent antithyroid agents that cause hypothyroidism and may cause thyroid cancer. In infants, consumption of soy formula has been linked to autoimmune thyroid disease.
- Vitamin B12 analogs in soy are not absorbed and actually increase the body’s requirement for B12.
- Soy foods increase the body’s requirement for vitamin D.
- Fragile proteins are denatured during high temperature processing to make soy protein isolate and textured vegetable protein.
- Processing of soy protein results in the formation of toxic lysinoalanine and highly carcinogenic nitrosamines.
- Free glutamic acid or MSG, a potent neurotoxin, is formed during soy food processing and additional amounts are added to many soy foods.
- Soy foods contain high levels of aluminum which is toxic to the nervous system and the kidneys.
https://www.westonaprice.org/health-topics/soy-alert/why-babies-should-not-be-fed-soy/
Овде имате артикли од претходни истражувања (реална состојба а не лабараториски испитувања) какви штетни последици имаат а не научни бројки и манипулации.
https://www.westonaprice.org/health-topics/soy-alert/studies-showing-adverse-effects-of-isoflavones-1950-2010/
https://www.westonaprice.org/health-topics/soy-alert/studies-showing-adverse-effects-of-dietary-soy-1939-2008/
